Discover ginger tsukudani: a traditional Japanese dish where simmered ginger becomes savory, slightly sweet, and perfect as a sake snack.
This time, I’d like to introduce a traditional yet often overlooked Japanese sake snack: ginger tsukudani.
By simmering fresh ginger in soy sauce, mirin, and sake, its sharpness softens into a savory, slightly sweet flavor. The addition of katsuobushi and sesame seeds brings layers of umami and aroma, creating a dish that is both bold and comforting.
This ginger tsukudani pairs beautifully with sake, where its concentrated flavors provide a lively contrast to smooth, delicate drinks. It’s also delicious over a bowl of hot rice, making it a versatile side dish to enjoy at home.
I hope you’ll try this simple yet flavorful way of savoring ginger alongside your favorite sake.
Prepare the ginger Peel 2 pieces of fresh ginger and cut into thin matchstick-sized strips. Soak in water for about 5 minutes to reduce sharpness, then drain thoroughly.
Make the simmering sauce In a pot, combine 300 ml water, 4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp cooking sake, and 1 tbsp sugar. Bring to a gentle boil.
Simmer the ginger Add the drained ginger strips to the pot. Lower to medium-low heat and simmer for about 20 minutes, stirring occasionally, until most of the liquid is gone and the flavors are absorbed.
Finish with umami & aroma When the liquid is nearly gone, add 1 pack (4 g) of katsuobushi (bonito flakes) and mix well. Sprinkle in some white sesame seeds for extra flavor.
Serve & store Transfer to a serving dish and enjoy as a sake snack or rice topping. Store leftovers in an airtight container in the refrigerator for up to 1 week—the flavor deepens over time.
Ginger Tsukudani
Sliced Ginger
